CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Dutch |
Penndutch, Desserts, Sauces |
1 |
Servings |
INGREDIENTS
2 |
c |
Sugar |
1/2 |
c |
Butter |
3 |
|
Egg, well beaten |
1/2 |
c |
Water |
3 |
|
Lemon, juice of |
3 |
|
Lemon, grated rind of |
INSTRUCTIONS
Cream the butter and sugar thoroughly; add the eggs and mix well. Add the
water and lemon juice and rind. Cook in top of double boiler until thick.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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